New York Cheesecake

Source: Personal recipe

Yield: 1 batch(es) — one 23cm springform pan

Time: ~3 hours (plus cooling and chilling)

About

A classic New York-style baked cheesecake with a graham cracker crust and a water bath for a smooth, crack-free top. Dense, creamy, and rich.

Key Technique: The water bath and slow oven cool prevent cracking. Never rush the cooling — let it come down gradually in the oven with the door ajar.

Ingredients

Graham Cracker Crust

• 150g finely crushed graham crackers
• 30g sugar
• Pinch of salt
• 57g melted butter

Cheesecake Filling

• 900g cream cheese, softened
• 200g granulated sugar
• 4 whole eggs + 1 egg yolk
• 60ml heavy cream
• 60ml crème fraîche
• 10ml vanilla extract
• 20g cornstarch

Instructions

1. Crust

1. Mix graham cracker crumbs, sugar, salt, and melted butter together.
2. Press firmly into the bottom of the springform pan.
3. Bake at 177°C for 8 minutes. Remove and let cool.

2. Filling

1. Beat softened cream cheese and sugar together until smooth.
2. Add eggs and yolk one at a time, mixing gently after each.
3. Mix in heavy cream, crème fraîche, vanilla, and cornstarch.
4. Pour over the cooled crust.

3. Bake

1. Place the springform pan in a larger pan and fill the outer pan with boiling water (water bath).
2. Bake at 163°C for 1.5 hours.
3. When time is up, crack the oven door and let the cheesecake cool inside the oven for at least 45 minutes.

4. Chill

1. Transfer to the refrigerator and chill thoroughly before slicing.

Storage

• Refrigerate covered for up to 5 days.

Tags: #recipe #american #dessert #cheesecake #baking